The American Journal of Sociology, Volume 108, Issues 4-6University of Chicago Press, 2003 |
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Page 811
... chef . Each year , the Michelin guide lists three " signature " dishes of any chef in a given restaurant who received . a star . We collected information on the signature dishes of all of the chefs in our database and designed a ...
... chef . Each year , the Michelin guide lists three " signature " dishes of any chef in a given restaurant who received . a star . We collected information on the signature dishes of all of the chefs in our database and designed a ...
Page 812
... chef is defined as one with zero or one nouvelle cuisine dish , they ac- counted for 83.46 % of chefs in 1970. By 1997 , this had declined to only 29.84 % , and 70.16 % of chefs were dominantly nouvelle cuisine , having two or more ...
... chef is defined as one with zero or one nouvelle cuisine dish , they ac- counted for 83.46 % of chefs in 1970. By 1997 , this had declined to only 29.84 % , and 70.16 % of chefs were dominantly nouvelle cuisine , having two or more ...
Page 821
... chef of the three - star Louis XV in Monaco , opened his eponymous restaurant in the Hotel Le Parc in Paris . Soon other famous three - star chefs followed . In parallel , some chefs , such as Christian Constant who had worked in high ...
... chef of the three - star Louis XV in Monaco , opened his eponymous restaurant in the Hotel Le Parc in Paris . Soon other famous three - star chefs followed . In parallel , some chefs , such as Christian Constant who had worked in high ...
Contents
CONTENTS | 730 |
tity Movement in French Gastronomy | 844 |
Review Essay | 876 |
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